Mushroom and Leek Galette
Indulge in the rustic elegance of a Mushroom and Leek Galette, a savory tart that combines buttery, flaky pastry with a rich and earthy filling. This recipe pairs tender, caramelized leeks and savory mushrooms with a hint of garlic and aromatic thyme, all crowned with a layer of melty Gruyère cheese for an added touch of indulgence. The handmade crust, prepared with cold butter for optimal flakiness, cradles the filling beautifully, creating an impressive yet approachable dish perfect for brunch, a light dinner, or a show-stopping appetizer. With its golden edges and rustic charm, this galette is a versatile and hearty vegetarian option that’s as delicious as it is visually appealing.
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Recipe Information
Ingredients
- 210 grams All-purpose flour
- 115 grams Unsalted butter (cold, cubed)
- 0.5 teaspoons Salt
- 60 milliliters Cold water
- 2 medium Leeks (white and light green parts, thinly sliced)
- 225 grams Cremini or button mushrooms (sliced)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoons Thyme leaves (fresh)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 75 grams Gruyère cheese (grated)
- 1 large Egg (beaten for egg wash)
Instructions
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and, using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the leeks and cook for about 5 minutes until softened.
Stir in the garlic, mushrooms, thyme, salt, and black pepper. Cook for another 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and the mixture becomes tender. Remove from heat and let cool slightly.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface into a rough 12-inch circle. Transfer it to the prepared baking sheet.
Spread the grated Gruyère cheese over the center of the dough, leaving a 2-inch border around the edges. Top with the mushroom and leek mixture.
Fold the edges of the dough up and over the filling, overlapping as needed to create a rustic edge. Brush the beaten egg over the exposed crust.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky. Remove from the oven and let cool for 5-10 minutes before serving.
Slice and enjoy your Mushroom and Leek Galette!
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 12.2 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 788 mg | 61% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
